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Article: Salad headliners: main-dish salads make menu news in restaurants ranging from midscale theme to fine dining. (includes recipes)

Article from:
Restaurants & Institutions
Article date:
April 4, 1990
Author:
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Main-dish salads make menu news in restaurants ranging from midscale theme to fine dining.

Entree salads combine fresh greens and vegetables with protein-rich meat, poultry, seafood or cheese. Balanced in textures, colors, flavors and nutrients, this is a perfect formula for menu success in foodservice operations today. Main-dish salads have been part of the menu for a long time, but creativity has taken old standbys into new dimensions and made them first choices for many patrons.

TGI Friday's, for example, combines hot Cajun-seasoned and batter-fried chicken breast strips with chilled iceberg lettuce, fresh tomato wedges, hard-cooked eggs and cheese ... 







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